Cold tongue with Muscadel sauce
Ingredients
1 pickled beef tongue
water
2 bay leaves
1 carrot, sliced
1 onion, unpeeled and sliced
4 sprigs parsley
MUSCADEL SAUCE
125 g dried apricots, sliced
250 ml muscadel
50 ml wine vinegar
1 orange, juice and rind
1 small onion, finely chopped
1 clove garlic, crushed
50 ml redcurrant jelly
salt and freshly ground black pepper
water
2 bay leaves
1 carrot, sliced
1 onion, unpeeled and sliced
4 sprigs parsley
MUSCADEL SAUCE
125 g dried apricots, sliced
250 ml muscadel
50 ml wine vinegar
1 orange, juice and rind
1 small onion, finely chopped
1 clove garlic, crushed
50 ml redcurrant jelly
salt and freshly ground black pepper
Methods/steps
Place the tongue in a large saucepan and cover with water
Add the bay leaves, carrot, onion and parsley and bring to the boil
Reduce the heat and simmer for 3 hours, or until skin peels away easily
Remove tongue from the saucepan and allow to cool
Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed
Slice and serve with muscadel sauce
MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight
Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender
Add the apricots, muscadel, jelly and orange rind and bring gently to the boil
Boil for 5 minutes, remove from the heat, season and cool
Add the bay leaves, carrot, onion and parsley and bring to the boil
Reduce the heat and simmer for 3 hours, or until skin peels away easily
Remove tongue from the saucepan and allow to cool
Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed
Slice and serve with muscadel sauce
MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight
Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender
Add the apricots, muscadel, jelly and orange rind and bring gently to the boil
Boil for 5 minutes, remove from the heat, season and cool
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